Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1998

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Yield:
16 servings (serving size: 1 brownie and 2 tablespoons raspberries)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl, and add flour mixture to sugar mixture, stirring just until moist. Pour mixture into a 9-inch square baking pan coated with cooking spray. Bake at 375° for 25 minutes. Cool in pan on a wire rack. Serve with raspberries.

Nutrition Facts

116 calories; calories from fat 30%; fat 3.9g; saturated fat 0.8g; mono fat 1g; poly fat 1.7g; protein 1.9g; carbohydrates 18.8g; fiber 1.2g; iron 0.6mg; sodium 50mg; calcium 18mg.
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